Homemade Cream Cheese

Discussion in 'Food and nutrition' started by MacLeod, Kathleen, Nov 24, 2005.

  1. Homemade Cream Cheese:

    1 gallon whole milk
    1 quart cultured buttermilk
    1/2 tsp. salt

    Pour milk and buttermilk into a large pan and suspend the thermometer in the
    milk. Cook over medium heat, stirring occasionally until the termperature
    reads 170 degrees.
    Keep the mixture on the heat and the temperature of the milk between 170
    and 175 degrees. After 30 minutes, the mixture should start to separate
    into curds (the lumps) and whey (the liquid).
    Line a strainer with several layers of moistened cheesecloth and set it
    inside a large bowl. Then lift the curds from the milk mixture and
    lay them in the cheesecloth. Pour the remainder of the whey through the
    cheesecloth and save the whey for other recipes (buttermilk).
    Let curds drain at room temperature for 2 to 4 hours.
    Remove the cheese from the cheesecloth and place in blender with the
    salt. Blend until creamy.
    Store the cheese in small containers with tight fitting lids and
    refrigerate.
    The cheese can also be frozen, thawed and then beaten again in blender
    until creamy.

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